Ribs can't tell time. They are done when they are done.
I have cooked ribs as high as 375, but prefer 250 to 300. Lower than 250 is
a cooking marathon

"Theron" > wrote in message
...
> I'm doing a St. Louis Rack, rubbed 1 hour before placing it on 22" Weber
> indirect. If there is a "standard " size for a St. Louis rack, how long
> do you cook? At what temp do you never cook? Do you vary the temp from
> beginning to end? Sometimes we don't have anything to say about that. The
> grill does whatever it wants to.
> What temp is best?
>
> How Long @ 225F
> How Long @ 250F
> How Long @ 275F
> How Long @ 300F
> How Long @ 325F
> How Long @ 350F
> @ what temp Never?
>
>
> TIA
>
> Ed
>
Do you still brine your meat in your carport/garage?